Baba's Chicken Rice Soup

Baba's Chicken Rice Soup Recipe

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Anita Schatz


I have to make this at least 3 times a month for my husband to keep him happy. It's great for cold and flu season, too.


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15 Min
50 Min
Stove Top


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boneless, skinless chicken breasts
1 stalk(s)
celery with leaves chopped
large carrot, whole or chopped
2-3 pinch
large pinches of fresh parsley (dried is ok but not as good)
1/4 c
chopped yellow or white onion (optional)
chicken bouillon cubes (if using double bj's size, only 4)
6 dash(es)
ground black pepper
1 c
uncooked long grain white rice or 2 1/2 cups cooked rice) i prefer uncooked rice - it absorbs the flavors better.
1 pinch
saffron (optional)

How to Make Baba's Chicken Rice Soup


  • 1Put everything but the rice in a large dutch oven and cover with about 2-3 inches of water.
  • 2Bring to a fast boil, then down to a simmer. Boil about 15-25 minutes, depending on if the chicken was frozen or fresh. You want the chicken to be just about done.
  • 3Remove chicken from pot while still simmering to plate and cut into small bite size pieces. Put back in pot.
  • 4Remove carrot if you chose to cook it whole onto same plate and mash with fork and return to pot.
  • 5If using cooked rice, skip this step and just add the rice without boiling any more. Bring back to a rolling boil and add uncooked rice. Stir constantly to keep from sticking to bottom of pot until rolling boil again. Set timer to 21-22 minutes.
  • 6As with any soup, taste test and add seasoning and more water as needed.

Printable Recipe Card

About Baba's Chicken Rice Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Eastern European
Dietary Needs: Gluten-Free, Low Fat, Dairy Free
Other Tags: Quick & Easy, Heirloom

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